Indian Barbecue Chicken

For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.

Total Time: 0:35

Level:
Easy

Serves:
4

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Ingredients

vegetable oil

1 medium onion

3 clove garlic

3 tbsp. minced fresh ginger

1 c. ketchup

⅓ c. distilled white vinegar

⅓ c. tamarind puree (see Note)

⅓ c. unsulphured molasses

1 pinch sugar

3 tbsp. whole-grain mustard

¼ tsp. cayenne pepper

2 tsp. garam masala

salt

Freshly ground black pepper

4 skinless, boneless chicken breast halves

Directions

In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard, and cayenne, and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.

Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.